User Manual

Poultry and meat 143
Saddle of lamb in a herb crust [Index: ]
MCRC00902077_BO_Lammruecken_m_Kraeuterkruste-017_F39MCIM00907289_SE_Lammruecken_m_Kraeuterkruste-009MCRC00903283_NF_Lammruecken_m_Kraeuterkruste-013_RZ1MeatLambPreparation methodsRoastingRecipe categoriesMeat
For 4 servings
Universal pan with wire rack
MEAT:
800 g lamb saddle fillet
Salt
Pepper, freshly ground
HERB PASTE:
1 small garlic clove
3 sprigs thyme
3 sage leaves
1 tbsp rosemary leaves
2 tbsp medium-hot mustard
1 tbsp olive oil
Per serving
284 kcal, 1 g carbs, 13 g fat, 42 g protein, 0,1 BU
PREPARATION
1. Rinse the fillet briefly under cold water and pat dry with kitchen towel. Then completely remove
the layers of fat and sinew. Season with salt and pepper.
2. Peel the garlic. Rinse the thyme sprigs, shake them dry and pluck the leaves. Finely chop the
herbs and garlic, and mix with mustard and oil.
3. Preheat the oven.
4. Brush the lamb saddle all over with the paste and roast as indicated.
5. Before serving, cut into equally sized slices.
Setting procedure:
Top/bottom heating
220 °C
Preheat
Roasting time: 15-25 minutes
Tip:
On this setting, the meat will remain pink inside.
If you would prefer the lamb saddle fillet well-
done, increase the roasting time by 5-10
minutes.
You can also line the universal pan with boiled
and roughly sliced potatoes. These will become
crispy when cooked and will absorb any dripping
meat juices.
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